Best 6 Grilled Chicken Club Pitas Recipes

CHICKEN PITAS

Steps:

• Combine seasoning in a small bowl. Add olive oil and lemon juice and mix to combine.
• Either pound or slice chicken breasts to ½-inch thickness. Place chicken in a gallon size zippered plastic storage bag and pour the marinade over the top. Seal the bag and push the chicken around until it is well coated with marinade. Refrigerate for at least 2 hours or up to 8.
• Grill for 6 to 7 minutes per side or until the internal temperature reads 165 degrees F. Transfer the grilled chicken to a cutting board and slice it into small pieces.
• Combine the romaine, tomatoes, cucumber, bell pepper, kalamata olives, onion and parsley in a medium bowl and toss with olive oil, lemon juice, and salt. Can be made up to 2 hours ahead. Just cover and refrigerate until you are ready to serve.
• Combine all ingredients in a small bowl using 2 tablespoons milk. Stir and add more milk only if needed to reach a nice, thick sauce-like consistency. Can be made several hours in advance. Cover and refrigerate until ready to use.
• Layer the pitas with grilled chicken, the salad mixture and a drizzle of the sauce. Sprinkle with additional feta, if desired.

GRILLED CHICKEN PITA

Steps:

• 1. In a medium bowl combine lemon juice, curry powder, olive oil, salt, cumin, and minced garlic. Add chicken and toss to coat. Let sit for 20 minutes.
• 2. To prepare sauce- In a small bowl whisk together yogurt, hummus, lemon juice, and 1 minced garlic clove. Set aside.
• 3. Grill chicken for 4 minutes on each side or until chicken is fully cooked.
• 4. Place pitas on the grill rack and grill for 1 minute on each side or until lightly toasted. Place 1 pita on each plate. Top with chicken, lettuce, tomato and add dressing.

GRILLED CHICKEN CLUB PITAS

Steps:

• In a small bowl, combine the mayonnaise, honey, mustard and garlic seasoning and blend well.
• Set aside 3 Tablespoons.
• Brush remaining mixture over chicken.
• Place in large sealable plastic bag and refrigerate for at least 1 hour.
• Refrigerate reserved mayonnaise mixture until serving.
• Grill chicken for 5-7 minutes on each side or until juices run clear.
• Cut chicken into 1" strips.
• Spread reserved mayonnaise mixture over pita breads and top with lettuce, chicken, bacon and cheese.

GRILLED PITA

Steps:

• Whisk 2 1/2 cups flour and the yeast, salt and sugar in a large bowl. Add the water and mix using a rubber spatula until the dough comes together. The dough should be a little sticky, but soft and able to hold its shape. Add up to 1/2 cup more flour, if needed. Transfer the dough to a floured surface and knead until it's soft, smooth and elastic, 5 to 7 minutes. Alternatively, you can use a stand mixer and knead until the dough becomes soft and elastic, about 5 minutes. The dough might be just a little sticky and that's okay.
• Place the dough in a clean bowl and cover with plastic wrap and a kitchen towel. Place in a draft-free area, such as a turned-off oven, until doubled in size, about 90 minutes.
• Gently deflate the dough by pressing it down with your hands. Transfer the dough to a lightly floured surface and divide into 8 pieces. Shape each piece into a ball and gently flatten. Cover with a kitchen towel and let rest for 20 minutes.
• Meanwhile, place a cast-iron griddle on an outdoor grill and heat it to medium high (450 degrees F) with the lid closed. Alternatively, you can use a large cast-iron skillet.
• Use a lightly floured rolling pin to roll out 1 piece of dough into a round about 1/4-inch thick, flipping the dough a few times to prevent it from sticking. Meanwhile, keep the remaining pieces of dough covered with a kitchen towel. Transfer the rolled-out pitas to a baking sheet and cover with a kitchen towel. Repeat with the remaining dough, stacking the rounds with a flour-dusted piece of parchment or wax paper between each round to prevent them from sticking.
• Brush the griddle lightly with olive oil. Sprinkle a little water on a rolled-out pita and place it on the griddle. You can cook 2 pitas at a time on a grill pan and 1 pita at a time on a cast-iron skillet. Close the grill and cook until there are small light brown spots on the pita, about 2 1/2 minutes on each side. Some of the pitas will puff up as they cook. Transfer to a platter and cover with a clean towel to prevent them from drying out. Repeat with the remaining rolled-out pitas. (It shouldn't be necessary to re-oil the griddle if it is well-seasoned.) Serve warm.

GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA

Steps:

• Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
• Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.
• Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.
• Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.

GRILLED CHICKEN PITAS

Steps:

• Rinse chicken and pat dry with paper towels.
• Brush chicken breasts with lime juice, sprinkle with salt, pepper and crushed red pepper.
• Rub into surface and let sit 5 minutes.
• Place chicken on grill over medium coals.
• Grill 8 to 10 minutes, or until chicken is no longer pink, turning once halfway through cooking time.
• While chicken is grilling, mix together mayonnaise and dried herbs.
• Remove chicken breasts from grill and thinly slice.
• Slit pitas and spread mayonnaise mixture on the inside.
• Fill each half with equal amounts of lettuce, tomato and sliced chicken.